Wednesday, July 15, 2020



Rejuvelac made simple!

What I Discovered about Rejuvelac

After many years of trying to get the Rejuvelac to be something besides water and grains that sat out on your counter for 3 or more days…success! This Rejuvelac, which is made from sprouted Barley grains, is tart, delicious, and has a lemonade-like taste. Rejuvelac is a fermented drink, made from your choice of grains (typically Soft Wheat Berries, Rye, Barley and others.). It is rich in enzymes, probiotics (not from supplements, and not from a dairy source, wooohoooo!), as well as B-Vitamins.

Who invented Rejuvelac? 

Ann Wigmore was the inventor of Rejuvelac. She had a very upset digestive system after self-testing foods that had been irradiated! The story goes that she simply asked Spirit…what do I do for this? She felt guided to use grains, sprout them and ferment them. She recovered quickly after drinking her newly created Rejuvelac.

I know that since Gabriel Cousens’ Book Rainbow Green Live Food Cuisine was published, many have had concerns about the mold in grains. One way to remedy this is to soak grains in Vitamin C powder before using them in your Rejuvelac. Soaking for 15-30 minutes is sufficient. Then rinse and begin your sprouting and fermenting.

A remarkable grain you can use in  your Rejuvelac

Another clever thing you can do to make rejuvelac is to use quinoa! Quinoa is one of those grains that is not stored in silos. Whereas wheatberries may be, depending on where you source them from. The Ann Wigmore Institute in Puerto Rico now makes the majority of their rejuvelac from quinoa. Quinoa is a very good source of magnesium. Magnesium is a mineral that is low in 80% of the population. Signs of magnesium deficiency include insomnia, leg cramps, hormonal problems, migraines and constipation. Increasing your magnesium intake through quinoa or rejuvelac made from quinoa can help to relieve these symptoms.

How absolutely wonderful to consume enzymes, probiotics and B-Vitamins that do not come from synthetic supplements! It is pretty sweet to create no waste except for compost from your beautiful sprouted grains. Think of how much you save on supplementation. I always feel so much better when drinking rejuvelac.

My first experience of drinking this interesting ferment was at the Optimum Health Institute in San Diego. During the first three days you do a fast, what a surprise for new guests! However, during the fast you can drink as much rejuvelac as you wish. I always drink more than I expect to as my body keeps coming back for more. The need for alkalizing and a constant intake of probiotics is a VERY important consideration in your health plan. Enjoy some rejuvelac or other types of ferments EVERY day.

How to make Delish Rejuvelac successfully every time

Choose Soft Wheat Berries, Rye or Barley, preferably organic.
(Two good resources for bulk grains and seeds – Hippocrates Health Institute, and Optimum Health Institute)

  • Use 1/2 cup of one of these grains.
  • 6-7 cups of spring water or purified water

This will give you about 2 quarts of Rejuvelac

  • Soak Grain for 10-12 hours.
  • Rinse 2-3X daily
  • Sprout Grain for 3 Days in Sprout Bag.
  • Here is the true secret to making great Rejuvelac. My sincere thanks to Steve Meyerowtiz and his excellent book “Sproutman’s Kitchen Garden Cookbook”.
  • Place the sprouts in a larger glass jar, like a mason jar and fill to the top with water.
  • Your future rejuvelac needs to now just sit and wait. Place the jar on a countertop, cover with your sprout bag ONLY.
  • In 3 days, you will have some amazing Rejuvelac. Enjoy!

Benefits of Rejuvelac

  1. Increases energy.
  2. Alkalizes your body.
  3. Heals your digestion.
  4. Improves assimilation.
  5. Promotes weight loss.
  6. It is rich in B-Vitamins (good for energy and hormonal balance).
  7. It is high in enzymes.
  8. It is high in probiotics.

Please add a comment below if you have a favorite rejuvelac recipe, hints, or your favorite fermented recipe. Thanks and love!

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